I'm new at wine making and just started my 1st kit a few weeks ago. I was then given 5 gallons of fresh pressed apple cider last Sunday and told "here, make wine". I have no clue on making wine from scratch yet, but got out a recipe book and followed the instructions. I had the wine in a primary fermenting bucket for a week, stirring it daily. Yeast was added a day after I got the cider because of the campden tablets. It took about 48 hours and then hard core fermentation started. It was bubbling like crazy. It slowed down and I checked the SG last night and it was about .996. It started out around 1.082. I transferred it last night from the bucket to a carboy.
My question...does everything sound like it's going OK or should it not be down to .996 already? Any help is appreciated! Thanks!
My question...does everything sound like it's going OK or should it not be down to .996 already? Any help is appreciated! Thanks!